Description
A comforting and family-friendly dish featuring juicy bone-in, skin-on chicken thighs simmered in a rich, creamy onion gravy with caramelized onions and fresh herbs.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
- 3 large yellow onions, thinly sliced (about 450g)
- 4 tablespoons unsalted butter (60g)
- 3 tablespoons all-purpose flour (24g) – or gluten-free flour blend
- 2 cups low-sodium chicken broth (480ml)
- ½ cup heavy cream (120ml)
- 3 cloves garlic, minced (about 1 tablespoon)
- Salt and black pepper, to taste
- 1 teaspoon fresh thyme, finely chopped (optional)
- 2 tablespoons olive oil (30ml)
- Optional add-ins:
- 8 oz baby bella mushrooms, sliced (225g)
- Fresh parsley, for garnish
- ¼ cup white wine (60ml)
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. Slice onions thinly and mince garlic.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook without moving for 5-6 minutes until skin is deep golden and crispy. Flip and cook the other side for 3-4 minutes. Transfer chicken to a plate and set aside.
- Reduce heat to medium and add butter to the same pan. Once melted, add sliced onions and a pinch of salt. Stir occasionally and cook until onions are soft, golden, and caramelized, about 10-12 minutes. Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and stir well to coat. Cook for 2 minutes, stirring constantly to cook out the raw flour taste.
- Slowly whisk in chicken broth and white wine if using, scraping up any brown bits from the pan. Add fresh thyme. Bring to a gentle simmer.
- Nestle the seared chicken thighs back into the gravy, skin-side up. Cover and simmer for 10-12 minutes until chicken is cooked through and tender.
- Remove chicken to a serving dish. Stir heavy cream into the gravy and simmer uncovered for 2 minutes until slightly thickened and creamy. Taste and adjust salt and pepper.
- Serve chicken with creamy onion gravy spooned generously over the top. Garnish with fresh parsley if desired.
Notes
Pat chicken dry before searing for crispy skin. Caramelize onions slowly over medium heat for best flavor. Use low-sodium broth to control saltiness. Add cream off heat to avoid curdling. Let chicken rest after cooking to keep it juicy. For gluten-free, substitute flour with gluten-free blend or cornstarch. If gravy is too thick, add broth or cream to loosen. Leftovers store well in fridge up to 4 days; avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 390
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Carbohydrates: 10
- Fiber: 1.5
- Protein: 28
Keywords: smothered chicken, creamy onion gravy, comfort food, family dinner, chicken thighs, caramelized onions, easy weeknight meal